Gazpacho

What better soup for a hot summer day? Gazpacho uses all the fresh flavors from your summer garden in a delightfully cool soup. Just be sure to make it ahead so that the flavors have time to mingle and develop. The recipe calls for blending, but I like mine a little chunky. Best of all, no cooking required!

Gazpacho Soup Recipe

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

1. Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl.  Add oil, vinegar, water and seasonings.
2. Refrigerate together at least 24 hours.
3. Mix in blender and pour into bowl.
4. Refrigerate a few more hours and serve in chilled bowls.
5. Top with croutons or fresh chopped vegetable garnish.  Serves 8 to 10.